Considered by many to be the best food reference book ever to appear in the English language, The Oxford Companion to Food is a magnificent and unique repertory of food, food history and culinary expertise. The inimitable and extraordinary Alan Davidson compiled and famously wrote over eighty percent of the first edition over a twenty year period producing a work of breathtaking wisdom, exquisite detail of the foods which nourish mankind and one touched magically by his erudite charm and wit. The second edition retains almost every word he wrote and is beautifully and thoughtfully updated by Tom Jaine and Alan’s wife Jane Davidson.

I never tire of reading, referring, flicking, protecting and appreciating this book